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Thursday, July 28, 2011

Methi Thepla/Paratha

Though I love Methi,I totally detest the task of cleaning the leaves.Ever since I started making this pulao,methi makes a very regular appearance during our vegetable shopping.I finally sat with the bunch one morning while watching a Mohanlal movie on tv.I was hoping the movie would see me through the cleaning process,but the multitude of ads made sure I finished the task even before the interval!

I followed Raks' recipe mostly and should say it came out very close to the one I had tasted.Though it did not score any marks in the looks department,I am still wondering why it didn't come out round:-O,it tasted great.I served it with some Raita and Mango Chundo and it made for a very delicious meal.

Cut off the methi leaves from the stem using a kitchen scissor-makes the job much easier,clean and roughly chop it.Saute the cleaned leaves in a non stick kadai till it slightly changes in colour and reduces in volume.Add the sauteed leaves along with all the other ingredients in a shallow pan and mix well to form a dough.Start with 4-5 tbsps of buttermilk and add more if required.Knead for a few minutes to form a soft and pliable dough.Make equal sized golf-ball sized balls and thinly roll into a round shape or whichever shape you fancy;).Heat a tava and add a tsp of oil and cook the thepla on both sides till it is well cooked and starts browning.

Notes

*I used around half a cup of yogurt diluted with a couple of tbsps water to make the dough.

Methi thepla/paratha has a higher shelf life which makes it ideal travel food.

Thepla is one of the most delicious flat breads which can be eaten as is - looks really inviting. I have never made them at home though, guess I will make them soon. And will roll them in even more irregular shapes - well, I like them that way, swear!;-)

Your theplas look awesome...have been hankering to have some for a while now...thank god for frozen methi that I can buy here :-) no hassle with cleaning and separating the leaves....this is really authentic...When I make it, I leave out the besan as some of my family do not take very kindly to it :-)Chitra